I am probably the last of all my fellow bloggers who has dived into the Tangzhong bandwagon, so to say. From what I read and learnt, Tangzhong is a cooked starter which stays good for up to 3 days in the refrigerator.

To Prepare the Starter - Mix flour, milk and water in a small pan. Whisk until there are no lumps. Over medium heat, cook the flour mixture stirring constantly until a smooth roux forms. [It is ready when the temperature of the roux is 150°F or 65°C. If you don't have a instant read thermometer like me, then it is ready when the mixture thickens considerably and it forms lines when whisked.]Transfer the starter into a clean container and place a plastic wrap right on top of the flour mixture. Let the mixture cool to room temperature and rest for at least 2-3 hours before using. Or refrigerate it overnight and use it.To make the Bread - Warm the milk, add the active dry yeast and let it froth up in a warm place.Meanwhile, mix the flours, sugar, milk powder and salt in a stand mixer bowl. Whisk the yeasted milk, cream and tangzhong starter in a small bowl. Slowly add the wet ingredients to dry ingredients and mix until it forms a sticky dough.Add the soft butter and knead the dough until it forms a soft, pliable dough. [this takes about 15 minutes in a stand mixer] To test the dough if it's ready, pinch a small portion and try to stretch it, it should not break right away. When it does break, it should form a circle.Place the dough in an oiled bowl, cover lightly and let rise until it doubles in volume, about 1 hour.Gently deflate the dough and remove onto a work surface. At this point, this dough can be used to make any of the following: 1 (9x5) loaf bread/ 2 (6x4) loaves/ 12 muffin rolls or 9 pav buns.I made a For 9x5 loaf - Divide the dough into 3 equal parts; roll each part into 1/8" oval. Fold the sides over and turn it over so that the seam side faces down. Roll it out into a 12" oval. Now starting from the farthest side, roll into a tight cylinder and place seam side down in a greased baking pan. Repeat with the other 2 parts. Cover loosely with a plastic wrap and let rise for 45 minutes.Preheat oven to 350 °F.Brush the top of the bread with milk. Bake for 30-40 minutes or until the top is golden brown. [ I baked for 35 minutes]Remove from oven and invert the bread onto a wire rack and let cool completely before slicing.